You know how, at kids’ birthday parties, most parents avoid eating the cake? The dry, saccharine taste of most childrens’ birthday cakes is generally not worth the cost of calories. But then, last weekend, Julie tipped me off: “You really should try this cake that Samara made. Ohmigoodness it’s good.” Deeply moist chocolate studded with chocolate chips: I don’t think I can describe it without starting to sound pornographic. I believe every parent at that party ate this cake. When Samara offered to bring the leftover cake to this week’s mom’s night out, some moms said they’d be there just for this cake.
Here are the directions, in Samara’s words
1 (18.25 ounce) package devil’s food cake mix, or any chocolate cake boxed mix – I used 3 3/4 cups Trader Joe’s Chocolate Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet mini chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased cake pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
And to make the cake moister I wrapped it in plastic wrap just a few minutes after it comes out of the oven and placed it in the freezer to cool down. This consolidates and traps all of the cake’s moisture and forces it back into the cake. The results are AMAZING and very RAVE-WORTHY.